Vegetable soup is usually bland... well, but if you let mushrooms and algae unfold their magic, a fine, round aroma is created that gently glides over the palate. This is what our consommé does, which we love as a basis for our dishes, but of course also pure as a soup.
 
Ingredients: onion, carrot, leek,celery, shiitake mushrooms, kombu seaweed, spices, salt